Chicken Rendang

Chicken Rendang

Servings 10 people


  • whole Chicken cut into 10 pieces. Rub with Salt and turmeric. Deep fry till 1/2 done
  • 75 gm #IbuSegalaRempah
  • 200 ml Coconut milk
  • 40 gm Toasted Coconut Paste
  • 1 pc Chicken Stock cube
  • 1/2 cup Water if needed
  • 1 pc Turmeric leave shred finely
  • 2 Kaffir lime leave shred finely
  • Salt & Sugar to taste


  • Combine chicken, #IbuSegalaRempah, coconut milk, chicken stock into the wok. Mix well. Turn on the fire and allow it to boil. If the sauce is too thick, pour in some water.
  • Let simmer for 5 minutes. Add the herbs. Taste and add seasoning if necessary.
  • Once relatively dry, stir in toasted coconut paste. Reduced heat. Let stand for 5 minutes. Turn off the heat, the dish is ready to be served.
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